food & things with Christy Wang
My dad would make wonton soup with the simplest of ingredients — soy sauce, black vinegar, sesame oil, loads of white pepper, and hot water. While I still love the OG version, this one is a slightly more dressed up variation and very punchy in …
On hot summer days, my mom would make us chilled wontons for lunch or a post-swim practice snack. Now that we’re starting to get *some* warm days in San Francisco, I’ve been doing the same! This sauce is an easy way to dress up any …
My parents grew up eating these golden dumplings (traditionally filled with a pork-based filling) around lunar new year because the egg wrapper resembles a golden ingot, symbolizing wealth in the coming year. In Chinese culture, the celebration of the lunar new year lasts 15 days …
We def don’t need eggs to make dumplings a breakfast food but sometimes it’s fun this way. I used a 10-in nonstick skillet when making these. For 1 batch: 1 egg scallion greens splash of shaoxing wine salt 1 tsp of water To make: Heat …
Someone on TikTok commented on my video saying that this restaurant in Japan called dumplings with crispy skirts party gyoza and I ABSOLUTELY LOVE IT. Party gyoza ftw. This is an easy trick to make your frozen dumplings a little fancy and get extra crisp!! …
A dim sum favorite, this makes ~24 shumai. But honestly, if you’re going to go through the effort, might as well make a double batch and freeze half of it for later! To freeze, place uncooked shumai on a tray in the freezer for ~2-3 …